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Categories:Viewed: 61 - Published at: 6 years ago
Ingredients
- 1 tablespoon light butter
- 12 tablespoon olive oil
- 12 cup onion, chopped
- 1 (14 1/2 ounce) can diced tomatoes (no-salt-added, preferred)
- 1 (14 1/2 ounce) can crushed tomatoes
- 14 teaspoon salt, to taste
- 1 dash pepper (mixed-up pepper is our favorite, actually!)
- 1 cup fat-free half-and-half (she also uses cream or 2% low-fat milk)
- 14 cup vodka
- 14 teaspoon crushed red pepper flakes (or more)
- 1 lb whole wheat pasta
Method
- Melt butter with oil in large heavy saucepan over medium heat.
- Add onion and saute until translucent, about 8 minutes.
- Add tomatoes and cook until almost no liquid remains in pan, stirring frequently about 15-25 minutes.
- (At this point, start a pot of water for the pasta.
- ).
- Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 2 minutes.
- Season to taste with salt and pepper.
- (Sauce may be prepared 1 day ahead.
- Cover and refrigerate.
- ).
- Pour sauce over 1 lb cooked whole wheat pasta.
- Toss well, and serve with Parmesan cheese, if desired.
